Lemon Asparagus Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
681 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Asparagus Pasta
Description
Lemon Asparagus Pasta features spaghetti cooked just shy of al dente, then combined with asparagus sliced diagonally into thin, 3-inch pieces. The asparagus is sautéed with garlic and crushed red pepper flakes in olive oil until bright green and fragrant. Adding pasta water to the pan helps create a silky emulsion that coats the noodles.
Once the pasta finishes cooking, it is tossed in the skillet with the asparagus mixture, then seasoned with salt and pepper. Lemon zest and juice brighten the dish just before removal from heat. Fresh basil and a drizzle of extra virgin olive oil add herbal and fruity complexity, while grated Parmesan contributes savory richness.
The diagonal, thin slices of asparagus offer a softened, delicate texture somewhat similar to long pasta strands, complementing the noodles. This dish is suitable for serving warm immediately and reheats well for up to three days refrigerated.
Reheating is best done in short bursts to preserve flavor and pasta integrity. Cutting asparagus thinly ensures it cooks quickly and blends smoothly without overwhelming the pasta.
Ingredients
- 1 pound spaghetti or linguine
- 1 bunch asparagus sliced diagonally on a thin bias
- 1/2 cup extra virgin olive oil divided
- 6 cloves garlic sliced
- 1/2 teaspoon red pepper flakes crushed, hot
- 3 cups pasta water will most likely not need it all
- 1 lemon zested and juiced
- salt to taste
- black pepper to taste
- 1/4 cup basil hand torn
- 1/2 cup parmesan grated
Instructions
- Bring a large pot of salted water (2 tablespoons per gallon) to boil.
- Meanwhile, cut off and discard the bottom 2 inches of the asparagus and slice it into 3-inch long thin pieces on a diagonal bias. At this point cook the spaghetti until 1 minute less than al dente.
- Heat a large pan to medium-low and coat the pan with a 1/4 cup of extra virgin olive oil. Saute the garlic for 1-2 minutes or until fragrant then add the red pepper flakes and the asparagus. Cook for 1-2 minutes longer until the asparagus just turns bright green.
- When the pasta is almost done cooking add 1 cup of pasta water to the pan and turn the heat to medium.
- Add the almost-cooked pasta to the pan and toss to coat. Season with a bit of salt and pepper. If the pasta is too dry add a bit more pasta water and toss once more.
- Once the pasta reaches a perfect al dente, remove the pan from heat and add in the lemon juice and lemon zest and toss to emulsify. Add the basil and a hefty drizzle of extra virgin olive oil as well. Taste test and make final adjustments to salt and pepper. Serve in bowls and divide the grated parmesan. Enjoy!
Notes
- Slice asparagus thinly on a diagonal to create tender strands similar to pasta.
- Leftovers can be refrigerated for up to 3 days and reheated carefully in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 89.4g | 30% |
| Protein | 20.4g | 41% |
| Fat | 30g | 46% |
| Saturated Fat | 5.4g | 27% |
| Cholesterol | 9mg | 3% |
| Sodium | 118mg | 5% |
| Potassium | 203mg | 4% |
| Fiber | 6.2g | 25% |
| Sugar | 3.9g | 8% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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